For a richer flavor, use European-style butter with a higher fat content. If you don't have raspberry jam, seedless strawberry or cherry jam can be substituted. The dough can be made ahead of time and stored in the refrigerator for up to 2 days. For a festive touch, use different colored sanding sugars for rolling the dough balls. Store the cookies in an airtight container at room temperature for up to 3 days.
Raspberry Almond Kiss Cookies
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME42 mins
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SERVING36 People
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VIEWS187
Delicate almond-infused cookies with a surprise raspberry-kissed glaze. These cookies offer a delightful balance of buttery richness and fruity tang – perfect for a special treat or an elegant addition to any dessert platter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol13 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium77 mg
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Sugar11 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
02 Step
Recipe View Beat in the egg and 1 teaspoon of almond extract until well combined. (1 minute)
03 Step
Recipe View In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (2 minutes)
04 Step
Recipe View Cover the dough and refrigerate for at least 1 hour, or up to 2 hours, until firm enough to handle. (60-120 minutes)
05 Step
Recipe View Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
06 Step
Recipe View Roll dough into 1-inch balls. Roll each ball in the remaining granulated sugar, coating evenly. Place the sugared dough balls 2 inches apart on the prepared baking sheets. (15 minutes)
07 Step
Recipe View Bake for 10-12 minutes, or until the edges are lightly golden brown. (10-12 minutes)
08 Step
Recipe View Immediately after removing from the oven, gently press a chocolate kiss into the center of each cookie. (5 minutes)
09 Step
Recipe View Transfer the cookies to wire racks to cool completely.
10 Step
Recipe View While the cookies are cooling, prepare the glaze: In a small bowl, whisk together the confectioners' sugar, milk, raspberry jam, and 1/4 teaspoon almond extract until smooth. Add more milk, 1/2 teaspoon at a time, until you reach your desired drizzling consistency. (5 minutes)
11 Step
Recipe View Once the cookies are completely cool, drizzle the raspberry glaze over the top. Let the glaze set before serving. (15 minutes)
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Merlin Carter
Oct 21, 2024I made these for a holiday party, and they were a huge hit! Everyone raved about the almond flavor and the cute chocolate kisses.
Kacie Hartmannjacobs
Aug 21, 2024I added a pinch of cardamom to the dough, and it gave the cookies an extra layer of warmth and complexity. Highly recommend trying it!
Reynold Johns
Jul 27, 2024The recipe was easy to follow, and the cookies turned out perfectly. I especially appreciate the tip about using parchment paper – it made cleanup a breeze!
Heber Oconner
Jun 22, 2024My kids loved helping me roll the dough and press in the chocolate kisses. It's a great recipe for baking with family.
Alexis Crist
Jan 22, 2024These cookies are absolutely divine! The raspberry glaze adds the perfect touch of tartness to balance the sweetness.